This delicious and indulgent treat is made when sweet strawberry jam is sandwiched between two light sponge cakes and topped with a dusting of caster sugar. This Victorian sandwich cake is delicious, buttery and tender. It makes for an amazing dessert and great accompaniment for your tea.
- 225g self-raising flour (8oz)
- 225g caster sugar (8oz) (plus a little extra for dusting)
- 225g butter, at room temperature
- 4 eggs
- 2 tsp baking powder
- good-quality strawberry or raspberry jam
- whipped double cream (optional)
- Preheat the oven to 180°C.
- Grease and line two 8inch sandwich tins then line with non-stick baking paper.
- In a large mixing bowl, add in the eggs, then add the sugar, flour, baking powder and butter. Mix together until well combined with an electric hand mixer, be careful not to over mix. The finished mixture should fall off a spoon easily.
- Divide the mixture evenly into the prepared baking tins. You can use a spatula to remove all of the mixture from the bowl into the baking tins then gently smooth the surface of the batter.
- Place the cakes in the middle shelf of the oven and bake for about 25 minutes. The cakes are done when they’re golden-brown and coming away from the edge of the tins. Press them gently to check, they should be springy to the touch.
- Remove from the oven and set aside to cool in the tins for about 5 minutes. Then run a rounded butter knife around the inside edge of the tins and carefully turn the cakes out onto a cooling rack to cool off completely.
- To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam. If you like, you can spread over the whipped cream too. Top with the second cake, top-side up then sprinkle the cakes with caster sugar.
- Serve and enjoy.